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  • Serves 8 desserts.

This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 4 eggs, separated
  • 2 teaspoons minced lime peel
  • 3-1/2 Tablespoons fresh lime juice
  • 1 (10 oz.) package Archway Coconut Macaroon cookies, crushed
  • 3/4 cup low fat milk
  • 2/3 cup fresh blueberries
  • 3 Tablespoons macadamia or pecans as desired
  • 1/8 cup confectioners’ sugar or as desired Mint leaves for garnish, optional


  1. Beat egg whites in mixing bowl until stiff peaks form.
  2. In a separate mixing bowl, mix egg yolks, lime peel, lime juice, and crushed cookie pieces.
  3. Beat in milk until well mixed.
  4. Fold in egg whites.
  5. Place 8 (6 ounce) lightly greased oven proof custard cups or ramekins in two nine inch square pans with high sides.
  6. Place about 6 fresh blueberries into the bottom of each baking cup.
  7. Spoon about 6 Tablespoons of batter into each cup.
  8. Pour hot water into baking pan until water reaches halfway up the sides of baking cups.
  9. Bake in preheated 350ºF oven for 40 minutes or until tops of cakes are lightly browned.
  10. Remove baking pan from oven; remove baking cups to a cooling rack for about 8 minutes.
  11. To serve: Sprinkle chopped nuts and confectioners’ sugar over the tops of cakes as desired.
  12. Garnish serving platter with mint leaves if desired.